Timelapse of Yorkshire puddings cooking.
The actual elapsed time for the Yorkshire puddings to rise was 23 minutes. The file size is 290kb and will take 1 - 3min on a 56k modem, you will need flash.
They were originally called 'dripping pudding' and were renamed 'Yorkshire pudding' in 1747 by Hannah Glasse who wrote 'Art of cookery'.
To make successful Yorkshire puddings you need to follow some basic rules:
1) Get the oven as hot as possible and use the top shelf. Put your oiled tray in 15 mins before ready to cook so it is hot. Never open the oven door once they are cooking.
2) It is not essential to make the batter the night before, you can make it 30 min - hour before cooking and let it stand, do not refrigerate, it needs to be near to room temperature.
3) Make sure the flour you use is plain and is fresh - under 6 months old. The egg need not be the freshest.
2 ozs plain flour
1/4 pint of milk
pinch of salt
Mix the ingredients, you can use a mixer, leave to stand for 30 - min to 1 hour. 15 minutes before cooking place the oiled tray in the oven on top shelf, you can use olive oil. Turn oven up to highest setting.
Lightly fold mixture with a fork, remove hot tray from oven pour mixture out and put back in. Do not open the oven door while they are cooking! They should be ready in 20 minutes.